14 noviembre, 2018

Have you ever wondered about carbonic maceration?Carbonic maceration is a process in winemaking which occurs when clusters of intact red grapes are placed in a sealed tank filled with carbon dioxide. Tom Jarvis is here to explain all.

14 noviembre, 2018

The late Dr. Doug Gubler established replicated trials in 2017 on Chardonnay, Pinot Noir and Cabernet Sauvignon at two Foley Family Wines vineyards to determine if Thermaculture, or instantaneous heat shock treatments, could be used to reduce traditional fungicide applications.

13 noviembre, 2018

After the turbulent 2017 harvest, Napa vintners would have been happy with a simply quieter 2018. Instead, this year delivered an ideal growing season, followed by a long, slow-paced harvest. Winemakers are excited by the potential quality of the young wines.Welcome to Wine Spectator’s 2018 Wine Harvest Report, our coverage of Northern Hemisphere wine regions. (Our Southern Hemisphere 2018 harvest reports were published earlier this year.” While we won’t know how good a vintage is until we taste the finished wines, these reports offer firsthand accounts from top winemakers in

13 noviembre, 2018

‘The standard way of thinking is that increasing dissolved CO2 will make the wine taste more acidic and therefore less sweet and less bitter due to taste masking. Higher acidity from dissolved CO2 would also be expected to enhance astringency. In all cases we found the opposite of what was expected.’